Characterization of Avocado (<i>Persea americana</i> Mill) Seed Extract from the Variety Semil 34 Cultivated in the Dominican Republic
Avocado (<i>Persea americana</i> Mill.) is a widely cultivated fruit known for its nutritional benefits, with the seed representing a significant portion of the fruit that is often discarded as waste. In the Dominican Republic, the cultivar Semil 34 represents 58% of the national product...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/15/2/922 |
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| Summary: | Avocado (<i>Persea americana</i> Mill.) is a widely cultivated fruit known for its nutritional benefits, with the seed representing a significant portion of the fruit that is often discarded as waste. In the Dominican Republic, the cultivar Semil 34 represents 58% of the national production. This study aimed to explore the potential of Semil 34 avocado seed (AS) as a source of bioactive compounds with applications in the food industry. We conducted the chemical characterization of the seed extract, focusing on its total phenolic content, total flavonoids, and antioxidant capacity. High-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) was employed to identify key phytochemicals, including phenolic acids and flavonoids, that were responsible for the antioxidant properties of the extract. The hydroalcoholic extract of the Semil 34 seeds exhibited an antioxidant capacity of 1743.3 ± 52.3 µM Trolox/g extract, total phenolic content of 25.86 ± 2.17 mg gallic acid equivalents/g extract, and total flavonoid content of 2.09 ± 0.10 mg quercetin equivalents/g extract. However, the extract’s antioxidant capacity was found to be sensitive to pH changes, suggesting the need for stabilization when used in acidic or basic food matrices. The present work identified 53 compounds in the Semil 34 seed extracts; among these, 23 are being reported for the first time in avocado seeds. This study demonstrates the potential of the avocado seed as a source of bioactive compounds and hence a functional ingredient, supporting its value in sustainable production and its possible contribution to environmental goals by reducing waste in the avocado industry. |
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| ISSN: | 2076-3417 |